KR20160057691A - Vegetable ice cream comprising cocoa butter and coconut oil and method of preparing the same - Google Patents
Vegetable ice cream comprising cocoa butter and coconut oil and method of preparing the same Download PDFInfo
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- KR20160057691A KR20160057691A KR1020140158599A KR20140158599A KR20160057691A KR 20160057691 A KR20160057691 A KR 20160057691A KR 1020140158599 A KR1020140158599 A KR 1020140158599A KR 20140158599 A KR20140158599 A KR 20140158599A KR 20160057691 A KR20160057691 A KR 20160057691A
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- Prior art keywords
- ice cream
- vegetable
- cocoa butter
- mix
- milk
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
Description
The present invention relates to a vegetable ice cream containing cocoa butter and palm oil and a method of preparing the same, and more particularly, to a milk replacer for milk cocoa butter and palm oil, which prevents milk from flowing down during milking, The present invention relates to a vegetable ice cream and a method for producing the same.
Ice cream refers to a product obtained by adding other food, food additives, purified water, etc. to the above raw materials and freezing and curing them, using crude oil and milk products as raw materials.
Because ice cream contains milk, milk powder, milk cream, and other dairy products, people who have allergies due to milk or intolerance of lactose may be reluctant to consume it, and vegetable ice cream is also being developed in which dairy products are replaced by vegetable raw materials .
However, vegetable ice cream, which has been introduced to date, is often replaced with soybean protein in order to use palm oil instead of milk fat and to have a nutritional component similar to that of milk powder (Korean Patent Laid-Open No. 10-2012-0063633 Korean Patent Laid-Open No. 10-2012-0057253, Korean Patent Laid-Open No. 10-1997-0705933), the shape retainability, that is, the property that the shape is retained and does not melt quickly, Consumers who are vulnerable and allergic to soybeans have difficulties in ingesting.
The milk fat, which is the fat component of the milk, contains about 3 ~ 4% of the milk. It can be centrifuged to remove the sterilized and homogeneous crude oil and to separate it into a milk cream with a fat content of 35 ~ 45% Churning constantly destroys the fat membrane and coalesces the fat globules into butter form.
Fatty acid composition of the milk fat is about 65% of saturated fatty acid, about 35% of unsaturated fatty acid, and melting point is near 32 ℃. The ice cream generally contains about 6 to 15% of milk fat. The milk fat that is homogenized to 2 탆 or less crystallizes in the state of surrounding the air particles and the ice particles during the freezing process of the ice cream, thereby stabilizing the structure of the ice cream.
Coconut oil, coconut oil, and the like have been mainly used as vegetable oils, which are mainly used in ice cream instead of milk fat (Korean Patent Publication No. 10-2012-0063633, Korean Patent Publication No. 10-2012-0057253, 10-1997-0705933).
However, the palm oil has a low melting point of 20 to 24 ° C and a saturated fatty acid content of about 90%, which is different from the physical properties of milk fat and fatty acids in constitution and the trend of reducing nutritional intake of saturated fatty acid Lt; / RTI >
Coconut oil, which is cured by adding hydrogen to coconut oil, has a melting point similar to that of milk fat, which is advantageous for preserving ice cream rather than palm oil. However, its use is restricted due to the controversy surrounding the use of trans fatty acids.
The inventors of the present invention have continuously conducted studies to solve the above problems of the prior art and found that by mixing coconut oil and cocoa butter for vegetable ice cream, it is possible to increase the melting point similarly to the fat burning chamber, lower the content of saturated fatty acid, It is possible to produce a vegetable ice cream which is improved in nutritional form and in which the fat is lowered, and the present invention has been completed.
Therefore, an object of the present invention is to provide a method of replacing cocoa butter and palm oil with a milk fat, improving the preservation of vegetable ice cream in which whole milk is replaced with palm oil, and using soy protein instead of milk powder, To provide a vegetable ice cream which can be eaten safely.
Another object of the present invention is to provide a method for producing the ice cream.
In order to achieve the above object, the present invention provides a vegetable ice cream including cocoa butter and palm oil instead of the milking bowl.
(A) adding purified water to an ice cream premix (ice cream base mix) mixture containing cocoa butter and palm oil, stirring the mixture, sterilizing and homogenizing the mixture, and then cooling to prepare an ice cream mix, and ) Introducing the ice cream mix into a freezer, injecting 50% by volume of air into the ice cream mix, and freezing the ice cream at a temperature of minus 1 ° C to minus 10 ° C .
The vegetable ice cream according to the present invention can provide a vegetable ice cream which is improved in beautification and is prevented from melting and falling down during eating and can be consumed safely even for consumers who are allergic to powdered milk or soybean.
The present invention provides a vegetable ice cream containing cocoa butter and palm oil instead of milk fat.
The cocoa butter contained in the vegetable ice cream of the present invention is also called cacao butter. It is a fat component obtained from the fruit of cacao (Theobroma cacao). The cacao butter is fermented and roasted, and then the skin and non- Solvent extraction.
The cacao butter is one of the most stable oils known. The cacao butter contains a natural antioxidant to prevent rancidity. Therefore, the cacao butter can be stored for 2 to 5 years, .
The cocoa butter is used as a cosmetic material such as lotion or soap with a soft fragrance and texture, and is mainly used as a raw material for chocolate. The melting point is about 34 to 38 ° C, and it keeps the shape of chocolate at room temperature. Give it a characteristic of melting in your mouth.
On the other hand, the fatty acid composition of the cacao butter has a saturated fatty acid of 57 to 65% by weight and an unsaturated fatty acid of 35 to 43% by weight.
The vegetable ice cream of the present invention may further comprise a pea protein.
The pea protein contained in the vegetable ice cream of the present invention is a substitute protein source having no amino acid composition similar to that of soybean protein but having no allergen causing substance.
The soybean protein also has a weak characteristic of the soybean protein, and the soybean protein can replace the powdered milk with the soybean protein to produce a vegetable ice cream having good taste and flavor.
In the vegetable ice cream of the present invention, the cocoa butter is contained in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the total weight of the ice cream, and the palm oil is added in an amount of 1 to 10% May be contained in an amount of 3 to 7% by weight.
In the vegetable ice cream of the present invention, the pea protein may be contained in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the total weight of the ice cream.
The vegetable ice cream of the present invention may further contain emulsifiers, stabilizers, saccharides and purified water in addition to the cocoa butter, palm oil and pea protein.
In the vegetable ice cream of the present invention, the amount of the emulsifier is 0.1 to 0.5% by weight, preferably 0.1 to 0.3% by weight, and the amount of the stabilizer is 0.1 to 1.0% by weight, preferably 0.2 to 0.5% The saccharide may include 5 to 20% by weight, preferably 8 to 15% by weight, and may include the remaining purified water.
In the vegetable ice cream of the present invention, the emulsifier is not particularly limited, and examples thereof include glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and propylene glycol fatty acid esters. In addition, only one type of emulsifier may be used, or two or more types may be mixed and used.
In the vegetable ice cream of the present invention, the stabilizer can prevent the separation of the fat content in the raw material for ice cream and prevent the separation of the ice cream raw material during the manufacturing process or storage and distribution by appropriately raising the viscosity of the ice cream raw material, It is also used to improve texture.
In the vegetable ice cream of the present invention, the stabilizer is not particularly limited, and examples thereof include plant-derived stabilizers such as carrageenan, guar gum, locust bean gum, microcrystalline cellulose, pectin, starch and gum; Animal-derived stabilizers such as gelatin, casein and casein Na; Synthetic stabilizers such as carboxymethyl cellulose (CMC) and methyl cellulose; And the like. Further, only one type of stabilizer may be used, or two or more kinds of stabilizers may be used in combination.
The vegetable ice cream of the present invention may further include a flavoring agent.
In the vegetable ice cream of the present invention, the flavor may be 0.05 to 1.0 wt%, preferably 0.1 to 0.5 wt%, more preferably 0.1 to 0.3 wt%, based on the total weight of the ice cream.
In the above vegetable ice cream of the present invention, the above-mentioned dyes include vanilla, strawberry, banana, mango, blueberry, kiwi, citron, lemon, hint, peach, pineapple, And fragrance.
In the vegetable ice cream of the present invention, the stabilizer may be used singly or in a mixture of two or more.
The vegetable ice cream of the present invention may further contain, if necessary, excipients, stabilizers and saccharides as well as additives that can be commonly used in the art to which the present invention belongs.
(A) adding purified water to an ice cream premix mixture containing cocoa butter and palm oil, stirring the mixture, sterilizing and homogenizing the ice cream premix mixture, and cooling the ice cream mix to prepare an ice cream mix; and (b) The mixture is introduced into a freezer and air having a volume of 50% by volume with respect to the volume of the ice cream mix is injected and then cooled to a temperature of minus 1 ° C to minus 10 ° C, preferably minus 3 ° C to minus 8 ° C, more preferably minus 5 ° C to minus 6 ° C ≪ RTI ID = 0.0 > C < / RTI >
In the method for producing a vegetable ice cream of the present invention, the ice cream premix mixture may include cocoa butter, palm oil, pea protein, emulsifier, stabilizer, saccharide and purified water.
In the method for producing a vegetable ice cream according to the present invention, the container is filled with the ice cream mix frozen in the step (b), and the frozen ice cream is frozen until the temperature of the crucible reaches a temperature of minus 15 ° C or less, As shown in FIG.
In the method for producing a vegetable ice cream of the present invention, the ice cream premix mixture may further comprise a flavoring agent.
In the method for producing the vegetable ice cream according to the present invention, the above-mentioned dyes include vanilla, strawberry, banana, mango, blueberry, kiwi, citron, lemon, Hongxia, peach, pineapple, Orientation, and orange flavor.
In the method for producing a vegetable ice cream of the present invention, the stabilizer may be used singly or in a mixture of two or more.
In the method for producing a vegetable ice cream of the present invention, the flavor may be 0.05 to 1.0% by weight, preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.3% by weight based on the total weight of the ice cream mix.
Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, the scope of the present invention should not be construed as being limited thereto.
Example 1: Production of an ice cream mix containing cocoa butter and palm oil
5% by weight of cocoa butter, 5% by weight of palm oil, 10-13% by weight of white sugar, 5% by weight of pea protein, 0.2% by weight of an emulsifier and 0.3% by weight of a stabilizer were added to the remaining purified water, Sterilized and homogenized and then cooled to < RTI ID = 0.0 > 4 C < / RTI > to produce a vegetable ice cream mix.
The vanilla ice cream mix was prepared by adding 0.1 to 0.3% by weight of vanilla extract to the vegetable ice cream mix, based on the total weight of the ice cream mix.
Example 2: Preparation of an ice cream mix comprising cocoa butter and coconut oil
A vanilla ice cream mix was prepared in the same manner as in Example 1 except that 7 wt% of cocoa butter and 3 wt% of palm oil were used.
Example 3: Preparation of an ice cream mix comprising cocoa butter and coconut oil
A vanilla ice cream mix was prepared in the same manner as in Example 1 except that 3 wt% of cocoa butter and 7 wt% of palm oil were used.
≪ Comparative Example 1 > Preparation of conventional ice cream mix
10% by weight of white sugar, 5% by weight of pea protein, 0.2% by weight of an emulsifier and 0.3% by weight of a stabilizer were added to purified water of the remaining portion and stirred. Lt; 0 > C for 30 seconds and homogenized, and then cooled to 4 [deg.] C to prepare an ice cream mix.
To the ice cream mix, 0.2 wt% of vanilla extract was added to the total weight of the ice cream mix to prepare a vanilla ice cream mix.
At this time, a milk cream having a milk fat content of 35 weight was used as the milk fat.
≪ Comparative Example 2 > Production of ice cream mix containing palm oil alone
10 wt.% Of palm oil, 10 to 13 wt.% Of white sugar, 5 wt.% Of pea protein, 0.2 wt.% Of emulsifier and 0.3 wt.% Of stabilizer were added to the remaining purified water and stirred. The mixture was sterilized at 87 ° C for 30 sec. Lt; 0 > C to prepare an ice cream mix.
A vanilla ice cream mix is prepared by adding 0.1 to 0.3% by weight of vanilla extract to the ice cream mix, based on the total weight of the ice cream mix.
Example 4: Production of ice cream containing cocoa butter and palm oil
The vanilla ice cream mix prepared in Example 1 was put into a freezer, and 50% of the volume of the vanilla ice cream mix was poured into the mixer and freezed to -5 ° C.
The above-mentioned frozen ice cream mix was filled in a container to 500 ml, and ice-cream was prepared by rapid freezing until the temperature of the crucible reached minus -18 캜.
≪ Comparative Example 3 > Preparation of conventional ice cream
An ice cream was prepared in the same manner as in Example 4 except that the vanilla ice cream mix prepared in Comparative Example 1 was used.
≪ Comparative Example 4 > Production of ice cream containing only palm oil
Ice cream was prepared in the same manner as in Example 4 except that the vanilla ice cream mix prepared in Comparative Example 2 was used.
≪ Test example >
Three kinds of ice cream stored in the freezer for sale for more than 48 hours were taken out from the ice cream prepared in Example 4, Comparative Example 3 and Comparative Example 4, and then the container was removed. The amount of melts flowing through the mix was measured. The results are shown in Table 1 below.
As shown in Table 1, it was found that the shape formation of the ice cream containing cocoa butter and coconut oil of Example 4 was improved compared with ice cream containing only palm oil of Comparative Example 4, .
The vegetable ice cream according to the present invention can provide a vegetable ice cream which is improved in beautification and prevented from melting and falling down during eating and can be consumed safely even for consumers who are allergic to powdered milk or soybean. It can be usefully applied to the field.
Claims (9)
(b). Introducing the ice cream mix into a freezer, injecting 50% by volume of air into the ice cream mix, and freezing the ice cream at a temperature of minus 1 ° C to minus 10 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140158599A KR20160057691A (en) | 2014-11-14 | 2014-11-14 | Vegetable ice cream comprising cocoa butter and coconut oil and method of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140158599A KR20160057691A (en) | 2014-11-14 | 2014-11-14 | Vegetable ice cream comprising cocoa butter and coconut oil and method of preparing the same |
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| Publication Number | Publication Date |
|---|---|
| KR20160057691A true KR20160057691A (en) | 2016-05-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020140158599A KR20160057691A (en) | 2014-11-14 | 2014-11-14 | Vegetable ice cream comprising cocoa butter and coconut oil and method of preparing the same |
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| KR (1) | KR20160057691A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017001265A1 (en) * | 2015-06-30 | 2017-01-05 | Unilever Plc | Frozen confection |
| WO2023003000A1 (en) * | 2021-07-21 | 2023-01-26 | 株式会社明治 | Frozen dessert and method for producing same |
| WO2024115543A1 (en) | 2022-11-30 | 2024-06-06 | Bunge Loders Croklaan B.V. | Vegan ice cream formulation |
-
2014
- 2014-11-14 KR KR1020140158599A patent/KR20160057691A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017001265A1 (en) * | 2015-06-30 | 2017-01-05 | Unilever Plc | Frozen confection |
| WO2023003000A1 (en) * | 2021-07-21 | 2023-01-26 | 株式会社明治 | Frozen dessert and method for producing same |
| WO2024115543A1 (en) | 2022-11-30 | 2024-06-06 | Bunge Loders Croklaan B.V. | Vegan ice cream formulation |
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